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+ servings
Spring arugula salad on white plate with fork

Spring Arugula Salad with Shaved Asparagus, Radish and Peas

Spring Arugula Salad with Shaved Asparagus, Radish and Peas is a vibrant vegan salad tossed in a homemade lemon vinaigrette!

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  • 5 ounces baby arugula
  • 4 stalks asparagus about 4 ounces, shaved with a vegetable peeler
  • 1 cup sugar snap peas strings removed and halved
  • 1 watermelon radish or half if large, trimmed, peeled and cut into bite sized pieces
  • 1 large green onion both white and green parts, thinly sliced
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper


  • Place all of the produce in a large bowl and set aside.
  • Place the olive oil, lemon juice, dijon mustard, salt and pepper in a mason jar and cover with a lid. Shake vigorously until combined and adjust the seasoning as necessary.
  • Pour the desired amount of dressing over the salad (you may not need it all) and toss to coat.
  • Serve immediately and enjoy!


  • Trim the tough ends from the asparagus and shave from the bottom to the top for best results. Also, it's much easier to shave thicker stalks of asparagus.
  • If you can't find watermelon radish, any type of radish will do.
  • Store leftover dressing in the refrigerator in an airtight container for up to 1 week.


Calories: 160kcal, Carbohydrates: 8g, Protein: 3g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 12g, Sodium: 158mg, Fiber: 3g, Sugar: 4g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!